Author: .....

Zesty Salmon with Asparagus Foil braai pocket

For more similar fantastic braai pocket recipes click here! more recipes…

Ingredients:

  • 20 asparagus spears, trimmed
  • 4 200g skin-on salmon fillets
  • 4 tbsp. butter, divided
  • 2 lemons, sliced
  • kosher salt
  • Freshly ground black pepper
  • Torn fresh dill, for garnish

Directions

  1.  Lay two pieces of foil on a flat surface.
  2. Place five spears of asparagus on foil and top with a fillet of salmon, 1 tablespoon butter, and two slices lemon.
  3. Loosely wrap, then repeat with remaining ingredients until you have four packets total.
  4. Heat grill on high. Add foil packets to grill and grill until salmon is cooked through and asparagus is tender, about 10 minutes.
  5. Garnish with dill and serve.

Corn and Tomato Gnocchi braai foil pocket

Ingredients:

  • 450g . store-bought gnocchi, uncooked
  • 4 ears corn, shucked and kernels removed from cob (or 3 cups frozen corn, thawed)
  • 2 c. cherry tomatoes
  • 1/4 c. unsalted butter, cut into cubes
  • 2 cloves garlic
  • Kosher salt
  • Red pepper flakes
  • 3/4 c. dry white wine, such as Sauvignon Blanc
  • 1/4 c. finely chopped fresh basil
  • Grated Parmesan, for serving
  • Freshly ground black pepper

Directions

  1.  Preheat grill over medium- high heat. Cut 4 sheets of foil about 12 inches long. 
  2. Divide gnocchi, corn, tomatoes, butter, and garlic evenly over the foil. Season each packet with ¼ teaspoon salt and a pinch of red pepper flakes. Drizzle the white wine evenly among each packet.  
  3. Fold foil packets crosswise over the gnocchi mixture to completely cover the food. Roll top and bottom edges to seal.
  4. Place foil packets on the grill and cook until tomatoes burst and gnocchi is cooked through, about 15 to 20 minutes. Sprinkle each packet with basil, parmesan, and black pepper, and serve.

Surf and turf steak braai foil pocket

For more similar awesome steak braai recipes click here! more recipes…

Ingredients:

  • 250g. sirloin steak, cut into 1″ cubes
  • 250g. shrimp, cleaned and deveined
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 c. grape tomatoes
  • 1 small red onion, cut into thick slices
  • 1 lime, sliced into wedges
  • 2 cloves garlic, thinly sliced
  • 1 tbsp. Old Bay Seasoning
  • 1 tbsp. fresh thyme leaves
  • 1 tsp. ground cumin
  • Freshly ground black pepper
  • 1 tbsp. freshly chopped parsley, for garnish
  • Lime wedges, for garnish

Directions

  1.  Heat grill to high. Cut 4 sheets of foil about 24cm long.
  2. Divide steak, shrimp, corn, tomatoes, onion, lime, and garlic between each foil pack. Drizzle with oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper. 
  3. Fold each foil pack crosswise over to completely cover the food mixture. Roll top and bottom edges to seal. 
  4. Place foil packs on the grill and cook until shrimp is cooked through and steak is finished to your desired doneness, 6 to 8 minutes per side.
  5. Garnish with parsley and serve with lime wedges.

Balsalmic grilled Chicken Braai

For more similar awesome chicken braai recipes click here! more recipes…

Ingredients:

  • 1/4 c. balsamic vinegar
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. brown sugar
  • 3 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 4 chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • Freshly chopped parsley, for garnish

Directions

  1. In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.
  2. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight. 
  3. Preheat grill to medium-high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side. 
  4. Garnish with parsley and lemon wedge before serving.

How hot should my grill be for chicken breasts?

Depending on the size of your chicken breasts, a two-zone (that means two temperature) fire is the way to go. If you have really small chicken breasts, you can get away with a medium-high heat, because by the time you have nice grill marks on both sides the chicken will be cooked through as well. For larger chicken breasts, get your sear marks on both sides over high heat, then move them to a medium-low heat to finish cooking.

Vanilla Honey Malva Pudding Braai Dessert

Braai Dessert

For more similar awesome braai dessert recipes click here! more braai dessert recipes…

,

Ingredients

  • 1 cup castor sugar
  • 2 eggs (room temp)
  • 1 tablespoon smooth apricot jam
  • 1 ¼ cups cake flour
  • 1 teaspoon bicarb of soda (5ml)
  • pinch salt
  • 2 tablespoons butter (30ml)
  • 1 tablespoon vinegar (15ml)
  • 125ml milk

The Sauce

  • 250ml cream
  • 125ml butter
  • 90ml sugar
  • 35ml fynbos honey
  • 1/2 vanilla pod / 1tspn essence or extract
  • 75ml Drambuie
  • 35ml water

DIRECTIONS

  1. Set oven to 190°C
  2. Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
  3. Sift dry ingredients in separate bowl.
  4. Melt butter in a small pot on medium heat and add the vinegar and milk.
  5. Now add the egg mixture and the butter mixture to the sifted ingredients and mix until well combined.
  6. Pour into an ovenproof casserole dish that takes about 2 liters.
  7. Bake at 190°C for 50 mins until the top is nicely browned.
  8. Melt all the sauce ingredients together in a small pot over medium heat and pour over the pudding before serving, preferably while it’s still hot.
  9. Serve it with ice-cream or custard or both.

Ginger Malva Pudding Braai Dessert

Braai Dessert

For more similar awesome braai dessert recipes click here! more braai dessert recipes…

,

Ingredients

  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon butter
  • 1 tablespoon apricot jam
  • 1 tablespoon white vinegar
  • 4 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1 cup all-purpose flour
  • Sauce:
  • 1 cup milk
  • ½ cup butter
  • ½ cup white sugar
  • ¼ cup water

DIRECTIONS

  1. Preheat oven to 200 degrees C. Grease and flour a 9-inch cake pan.
  2. Combine 1 cup sugar, egg, and 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Beat in apricot jam, vinegar, ginger, and baking soda. Add 1 cup milk and flour; beat until batter is smooth.
  3. Pour batter into the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  5. Combine 1 cup milk, 1/2 cup butter, 1/2 cup sugar, and water in a saucepan over medium heat 5 minutes before pudding is done baking.
  6. Bring to a boil and stir until smooth. Pour hot sauce over pudding and let it sink into the pudding.

Flourless chocolate braai dessert

Braai Dessert

For more similar awesome braai dessert recipes click here! more braai dessert recipes…

Ingredients

  • 200 g semisweet (52 to 60%) chocolate, coarsely chopped
  • 105 g unsalted butter cut into pieces
  • 1 generous pinch fine sea salt
  • 4 large eggs at room temperature
  • 1/2 cup plus 1 tablespoon (120 g) vanilla sugar see recipe note
  • 1 tablespoon confectioners’ sugar for garnish
  •  Fresh edible flower blossoms or berries, for garnish

DIRECTIONS

  1. Preheat the the braai grill . Butter and flour a 24-cm round cake pan.
  2. Place the chocolate, butter, and salt in a small pan over low heat and melt them, stirring occasionally to be sure the chocolate isn’t sticking. (You can do this on the grill if there is room.) When the mixture is melted, remove it from the heat to let cool slightly.
  3. In a large bowl or the bowl of an electric mixer, whisk the eggs until they are combined. Add the sugar and continue whisking until they are pale yellow and slightly foamy, which will take several minutes.
  4. When the chocolate mixture is cooled to lukewarm, fold it into the eggs and sugar until thoroughly combined. Pour the batter into the prepared pan, holding the bowl low over the pan so that the mixture doesn’t have to “fall” too far.
  5. When the coals are red and dusted with ash, divide them in the barbecue, putting half the coals on either side. Set the grill over the coals.
  6. Set the pan in the center of the grill. Cover and bake until the cake is puffed and slightly firm to the touch on top, which will take 25 to 30 minutes. Remove the cake from the grill and let cool to lukewarm before slicing.

Spicey Portugues style Chicken Braai

For more similar awesome chicken braai recipes click here! more recipes…

Ingredients:

  • 5 tbsp Nandos Peri Peri
  • 5 cloves garlic
  • ¼ cup wine vinegar
  • 1 tsp sea salt
  • 2 tsp olive oil
  • Juice of 1 lemon
  • 1 chicken
  • 1/2 tspn Finely chopped rosemary

Directions

  1. Grind the spices. Place all ingredients, except the chicken in a bowl and mix well.
  2. Cut the back of the chicken, applying pressure on the breast to flatten the chicken.
  3. Rub the chicken with the blend and ideally let marinate for 12 to 24 hours refrigerated.
  4. Heat the braai to medium and place the chicken on the grill, turning it over occasionally.
  5. Grill the chicken for approximately 1 hour, using a brush to apply the marinade during cooking.
  6. Remove from the grill and leave to cool for 5 minutes

Mint Mediterranean Braai Lamb Chops

For more similar awesome lamb braai recipes click here! more recipes…

, ,

Ingredients

  • 2 medium onions, peeled, quartered
  • 1 cup fresh coriander leaves with tender stems
  • 1 cup fresh flat-leaf parsley leaves with tender stems
  • 1 cup fresh mint leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons allspice
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ras-el-hanout or garam masala
  • Kosher salt
  • 24 untrimmed lamb rib chops
  • Vegetable oil (for grilling)

Directions

  1. Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food processor until very finely chopped; season with salt.
  2. Place lamb in a large dish and rub with spice mixture. Cover and chill at least 2 hours.
  3. Prepare grill for medium-high heat and oil grate.
  4. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving.
  5. Best to Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.

Italian seasoned Lamb braai chops

For more similar awesome braai dessert recipes click here! more braai dessert recipes…

, ,

lamb braai chops braai lamb chops lamb spit braai spit braai lamb braai lamb ribs lamb chops marinade for braai lamb chop marinade for braai braai lamb chops marinade

Ingredients

Wet Rub

  • 4 Tbsp olive oil
  • 1 Tbsp garlic minced
  • 1/2 Tbsp rosemary chopped finely
  • 1/2 Tbsp dry oregano
  • 1/Tbsp dry basil
  • 1 tsp salt
  • 1 tsp pepper
  • 4 lamb loin chops at room temperature

Reduction

  • 3/4 cup white wine
  • 2 Tbsp butter
  • 1 tsp garlic minced
  • 1 tsp shallots minced

Directions

  1. Preheat braai on low for several minutes until hot.
  2. Mix rub ingredients together, it should have the consistency of a paste. Gently massage into both sides of lamb chops, completely coating the meat.
  3. Increase braai heat to medium-high and immediately add chops. You should hear a nice sizzle when the meat hits the braai. Sear first side of chops undisturbed for 2-4 minutes. Turn over and sear the other side for 2-4 minutes.
  4. Remove lamb chops from braai to a plate.
  5. In a pan. Add butter, garlic, shallots, and white wine to the drippings in the pan. Carefully scrape the bottom of the pan to loosen any brown bits. Cook over medium heat until mixture reaches a low sizzle. Continue cooking until liquid is reduced by two-thirds, 10-12 minutes.
  6. Place chops back into white wine reduction in pan. Pour any remaining juices from the plate into the skillet as well. Turn to coat chops, and leave uncovered, for 10-12 minutes.

WP Twitter Auto Publish Powered By : XYZScripts.com
→←